Indian Samosas

Talk about comfort food. I may be half Indian, but I know which side my stomach pledges allegiance to...

Ingredients:
For the pastry dough-

• 1 1/2 c all purpose flour
• 2 tbsp oil
• 1 tsp salt
• ~2/3 c cold water

For the potato filling-

• 2 med gold potatoes
• 1/2 c green peas (frozen are preferred to canned)
• 1 c spanish or sweet onion, chopped
• 1 1/2 tsp coriander powder
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder

Preparing the dough-
  1. Combine flour and salt. Mix in oil by rubbing the flour between your hands. Slowly add water in small portions and mix with your hands until a dough forms, then continue working dough for 2-3 minutes.
2. Cover the dough in plastic wrap and let sit for 30 minutes.
3. Roll a ball of dough (slightly bigger than a golf ball) into a circle to be about 5 inches in diameter. Do this with all of the dough.
4. Cut all dough circles in half, into two semi-circles.

Preparing the filling-
1. Boil, cool then slightly mash potatoes. Set aside.
2. Heat oil in a pan, add cumin seeds, and once seeds start to dance around in the oil, add onion. Cook onion 5-10 minutes until the onion turns almost clear.
3. Add peas and turmeric. Once peas are cooked, add coriander powder.
4. Fold in potatoes. Let cool before stuffing samosas.

Making Samosas-
1. Preheat a deep fryer to 360 degrees.
2. Wet a q-tip or your finger and moisten the straight edge of a dough semi-circle. Make an "O" with your hand (thumb meets 4 fingers) and create a cone in the hole of your hand. Slightly overlap moist edge of dough with dry edge and press together.
3. Add ~2 tsp potato filling to the cone.
4. With the seam you created facing forward, seal the top of the cone using a bit of water to moisten the dough. You should have a triangle with the seam in the front. Repeat until dough/filling are gone.
5. Fry for 5-6 minutes, until a dark golden brown.
6. Serve with a favorite sauce or Indian chutney.